Rev: Quinoa, Corn, and Tomato Salad with Chive-Infused Oil (2007)

[Bawstinn]

Found this recipe from back in 2007 when I was looking for something different to do with quinoa. We really liked the taste the chive oil lent to the recipe. It was quick and easy to put together and I made it earlier in the day and served it cold. I had 1/2 of a red and 1/2 of a green pepper I needed to use up so I choppped and added them for color.

Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.

YIELD: 6 servings (serving size: 2/3 cup)

Ingredients
1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Amount per serving Calories: 179
Calories from fat: 34%
Fat: 6.7g
Saturated fat: 0.7g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.3g
Protein: 5.2g
Carbohydrate: 26.1g
Fiber: 2.4g

Chive-Infused Oil

3/4 cup extravirgin olive oil
1/2 cup (1-inch) slices fresh chives
1/2 teaspoon salt

Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.


Amount per serving Calories: 63
Calories from fat: 100%
Fat: 7g
Saturated fat: 1g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 0.6g
Protein: 0.0g
Carbohydrate: 0.0g
Fiber: 0.0g

[Canice]

Thanks, Maria, I'm looking forward to making this one this week! Also looking forward to having some chive oil to experiment with :)

[Canice]

Big hit! So glad to have the recipe! Actually, I just learned that I already had it - I didn't realize it was from the Rebar cookbook :).

I used a Tbsp less vinegar and a drizzle more chive oil, as I was afraid it was going to be too tart for my liking, and that worked out well. I also used Sweet 100 tomatoes because I like them...and you don't have to cut them :o.

Great, versatile recipe and next time I think I'll add some of those tiny, perlini mozzarella balls and use basil instead of parsley. Very fun! Glad you posted :)

[ADM]

Bawstinn, Thanks for posting the recipe!

When I made the recipe I used barley instead of quinoa and because I had a bottle of cilantro-flavored olive oil I used that, and substituted chopped cilantro for the parsley. I will make it the same way next time. Leftovers keep well if you use grape tomatoes, which don't need to be halved.

I guess my changes would give the recipe a whole new name: "Barley, Corn and Tomato Salad with Cilantro-Infused Oil." :rolleyes:

[Canice]

I like your changes, ADM! Still fly under the "Epicurious Review" radar IMO :p

Glad to know the leftovers keep: I was wondering about that. As noted, I used Sweet 100s, which are tiny and don't need to be halved, but I wasn't sure the salad would keep a couple of days. It's a great New World combination, and very bright. Will spend a little quality time with the Rebar cookbook in the coming week or two..

[ADM]

Will spend a little quality time with the Rebar cookbook in the coming week or two..

Feel free to post anything that is a keeper! :)

Forgot to mention I added some chopped red onions to the leftovers, for a bit of color. I know I'd like the red & green bell pepper you added.

[Anne]

Great timing ADM, you answered the question I was going to ask about substituting barley. I think green onions might go well with this salad. Perhaps that's because I overplanted with the usual expectation of having losses. Not this year, I've got green onions everywhere. I've loving them and trying them in a variety of dishes I hadn't thought of before my onion explosion.

[Canice]

Anne, I would think you could make a great stir-fry with loads of those green onions and venison!

[Anne]

That would work well Canice but I also have lots of leeks which are screaming, or at least whispering, stir-fry. I'm thinking now that green onions might be too strong in the onion department with the chive infused oil.